Ryan Lory Executive Chef @Cpsteakny, NYC chef, WVU & AI Alum. Sober chef who found serenity in the kitchen. www.RyanLory.com Roasted Duck Breast, Foie Gras and Quail Egg with minus 8 Vinegar And Fig Compote, parsnip, and Duck jus
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Trio Of Duck, Roast beef and Confit Leg
Ryan Lory Executive Chef of Charlie Palmer's American Steakhouse Trio of Duck, Roast Beef, Confit Leg, and Seared Valley Foie Gras, Parsnip, and a Minus 8 and Grape Chutney
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Cremont cheese, parsnip ice cream, Cremont snow
Chef Hari Cameron Cremont aged double cream goat and cow milk cheese, parsnip ice cream, Cremont snow - vanilla & grape shattered, frozen golden raisin snow, juniper cream, thickened Minus 8 vinegar, parsnip fennel olive oil crisp @Hari_Cameron haricam a(MUSE) Delaware, USA www.amuse-rehoboth.com Delaware, USA
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